Baking & Snack - November 2022 - 32

GALAXY DESSERTS
deftly stretch, twist and then hand-form to create the
pastry's distinctive round shape. After traveling through
a BOC carbon dioxide spiral freezer set at -30˚F for up
to 25 minutes, the frozen products tumble out of the opposite
side into plastic-lined cases for bulk packing.
This separate room is the center of action for retail,
in-store bakery and foodservice packaging. In addition
to Loma metal detection, Arpac systems provide retail
cartoning of frozen croissants and shrink wrapping of
party trays and other in-store packaging for additional
pastries and desserts. Here, employees also add final
touches to some desserts such as adding a dollop of
cream to lemon tarts to give them their signature look
prior to final packaging.
A third room houses six Sveba Dahlen rack ovens
supplied by Gemini Bakery Equipment. Here the bakery
creates everything from pastry shells, sponge cakes and
other baked components for its classic desserts. A fourth
area houses two Unifiller depositors for making multilayered
mousse desserts and individual desserts served
in plastic shot glasses. The bakery uses a Tonelli vertical
mixer and Hobart mixers to produce the various creams
and mousse layers for its line of signature desserts.
Mr. Perruchet noted the bakery employs a Thermaline
tubular heat exchanger for chilling its mousse to the desired
temperature, texture and consistency. The bakery,
which makes all of its fillings, icings and creams from
scratch, also houses a Savage chocolate melter and tempering
system. An Airco cryogenic
carbon-dioxide
tunnel freezer is used for blast-freezing desserts before
they're packaged, casepacked, palletized and stored in its
warehouse freezer or at an offsite cold storage facility.
Finally, a fifth room is basically a retail bakery in a
wholesale operation, with four Rondo reversible sheeters
and a small Koenig divider and makeup system for making
sticky buns and other specialty baked goods.
Top: After applying
cinnamon and sugar,
the dough sheet is
folded before being
cut into strips and
hand-twisted into a
signature Danish.
Bottom: Galaxy
Desserts creates
lemon tarts with a
personal touch for
its foodservice and
retail customers.
ute rest before receiving flour dusting and further multiroller
reduction and then entering a series of sugar/spice
applicators, cutters, formers and filling stations.
Mr. Perruchet noted the bakery typically creates only
one product variety daily to maximize capacity and reduce
changeovers. All allergens such as almond croissants
are typically made at the end of the week. In addition
to thorough sanitation during the week, the plant
does deep cleaning and maintenance on Sundays.
During Baking & Snack's visit, the bakery was making
a cinnamon and sugar Danish. After an operator
manually folds the flavored sheet in half, circular cutters
and guillotines create 12-inch strips that eight operators
32 Baking & Snack November 2022 / www.bakingbusiness.com
Identifying the next big trend
With such a combination of automation and versatility,
Mr. Charon said, Galaxy Desserts and Brioche Pasquier
are looking for additional ways to satisfy US consumers'
curiosity and adventuresome tastes for a greater variety
of fine desserts and French baked goods.
Part of Galaxy Desserts' strength, Mr. Bossard added,
is its partnership with pastry chefs and others who are
on the cutting edge of culinary trends.
" Look at the brioche burger buns, " he pointed out.
" They started in the high-end restaurants where a lot of
trends start. Now you find them in every retail store. You
have to look at a trend like that to find opportunities. "
For Galaxy Desserts, being true to its French roots is
the key to taking savoir faire and making affordable fine
pastries and desserts everywhere.
*
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Baking & Snack - November 2022

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